Strawberry Brownie Split

Treat your family to these delicious brownies topped with strawberries and whipped topping - a distinctive dessert. MORE+ LESS-

By Pillsbury Kitchens

January 26, 2011

Brownie

(15.8-oz.) pkg. fudge brownie mix with chocolate syrup

1/4

cup water

tablespoons oil

egg

(8-oz.) container frozen fat-free whipped topping, thawed

to 2 tablespoons orange-flavored liqueur

pints (4 cups) fresh strawberries, sliced

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1

Heat oven to 350°F. Line two 9-inch round pans with foil; lightly spray foil with nonstick cooking spray.
2

In large bowl, combine brownie mix, chocolate syrup from packet, water, oil and egg. Beat 50 strokes with spoon until all dry mix is moistened. Divide batter evenly into sprayed foil-lined pans; spread evenly.
3

Bake at 350°F. for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove brownies from pans by lifting foil. Cool 1 hour or until completely cooled. Remove foil.
4

In small bowl, combine whipped topping and liqueur; fold gently to mix.
5

To assemble dessert, place one brownie round, top side down, on serving plate. Spread with half of filling mixture. Arrange half of sliced strawberries in thin layer over filling. Top with second brownie round, top side up. Spread with remaining filling mixture. Arrange remaining strawberry slices over top. Store in refrigerator.

Amaretto or crème de cacao can be used in place of the orange liqueur in the filling.
The brownie layers for this dessert can be baked one day in advance. Cool the brownies completely, then place them in an airtight container or plastic wrap. Store the layers at room temperature.
This sinful looking dessert is fun to serve to your family after a warm and hearty casserole meal.